How to cook Camargue Mussels
- 4 1/2 pounds (2 kg) fresh mussels, in shells
- 1 onion
- 2 leeks (white only)
- 2 fennel or celery stalks
- 3 garlic cloves
- 1 tablespoon (15 mL) fennel seeds
- 2 tablespoons (30 mL) olive oil
- 1/2 cup (125 mL) dry white wine
- 2 tablespoons (30 mL) Pastis (optional)
- 28 ounces (796 mL) diced tomatoes
- 2 fresh parsley sprigs or 1 pinch dried parsley
- 2 fresh thyme sprigs or 1 pinch dried thyme
- Salt and pepper
- Well scrub mussel shells under cold, running water reserve (do not soak shells in water).
- Chop onion, leeks, fennel or celery stalks, garlic and fennel seeds.
- Into a large casserole, heat olive oil over medium heat add onion mixture for approximately 5 minutes, until leeks are soft.
- Do not brown vegetables.
- Mix in dry white wine, Pastis and tomatoes.
- Salt and pepper, to taste.
- Bring to a boil simmer for 5 minutes.
- Mix in mussels, parsley and thyme.
- Cover cook over high heat, until shells open-up, approximately 5 minutes.
- Throw away unopened shells.
- Using a slotted spoon, remove mussel shells from casserole.
- Remove mussels from shells arrange mussels onto individual plates, or into shell halves, as you would oysters.
- If using fresh parsley and thyme, remove sprigs from sauce.
- Cook sauce, over high heat, for 5 minutes.
- Pour sauce over mussels and serve immediately.
Choose fresh mussels
with shells tightly closed, before cooking.
Slightly opened-up mussel shells can only be eaten if the shells tightly close-up when lightly tapped-on.
An open-up shell means that mussel is dead and therefore can be toxic throw it away.
Mussels will keep, in a large bowl, covered with a damp cloth, for up to 48 hours, refrigerated.
The Camargue is the land south of Arles, France.
This recipe for Camargue Mussels serves/makes: 4
The Camargue Mussels recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Mussels
Preparation Method: Poached/Simmered